Delicious, creamy homemade hummus is always in my fridge.I know that there are thousands of recipes for hummus, but this recipe always keeps everyone happy. It’s also a base for creating all varieties of hummus: try adding roasted red peppers, pureed eggplant, diced carrots, chopped parsley, white beans, and anything else that you think might work.
It’s a traditional part of a mezze platter along with Baba Ganoush.
I love it with lots of lemon, and if you can find the za’atar spice, all the better. I don’t need to add any oil, because the bean cooking water works well to get it to the perfect consistency. And don’t be afraid to leave out the garlic if you will be taking it to work! It will still taste great.
If you’re making appetizers for a crowd, this Broiled Polenta with Olives and Tomatoes is a great complement to the hummus.
Everyday Hummus
Prep
Cook
Total
Yield 2 cups
A recipe for creamy, oil-free hummus.
Ingredients
- 1 1/2 cups cooked garbanzo beans ("chickpeas") from 3/4 cup dried garbanzo beans OR 2 cans cooked garbanzo beans
- 1/2 cup tahini
- 1/4 cup fresh lemon juice
- 1 large garlic clove, peeled and sliced
- 1/2 teaspoon cayenne
- 1/2 teaspoon fine salt
- 1/2 teaspoon baking soda
- 4-6 tablespoons bean cooking liquid or the liquid from the can if using canned beans
- optional: smoked paprika or za'atar spice for serving
Instructions
If you are using the dried garbanzo beans, soak the beans in water to cover for at least 3 hours. Drain the beans and cover with fresh water. Add 2 teaspoons of salt and 1/2 teaspoon of baking soda. Cook the beans uncovered for at least 1 1/2 hours, replenishing the water as needed to keep the beans covered with about 1" of water. Let the beans cool in the water.
If you have an Instant Pot, there's no need to soak the dried beans. Add them to the pot and add enough water so there is about 2" depth above the beans. Add 2 teaspoon sof salt and a teaspoon of baking soda. Cook the beans at high pressure for 35 minutes and let the pressure release naturally (which takes about 45 minutes). Drain the beans, reserving the cooking liquid. You'll use this in the hummus.
If you are using canned beans, drain the beans, reserving the liquid (called "aquafaba").
Put the beans and the rest of the ingredients into the bowl of a food processor. Process until smooth. Add the bean cooking water or aquafaba as needed to until the hummus is very smooth. Let it sit for about 10, minutes, process again and then check the seasoning. The hummus tends to absorb seasonings and might need more of any of the main ingredients.
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